Ben Collver wrote to Dave Drum <=-
Nice, Is it meant to be served hot? Warm? or cold? Here's a nice warm (winter) salad from Old Blighty.
I have only eaten it cold. I had not thought of serving it warm.
I am preparing a batch of salads meant to be eaten warm or hot. I'll
post them (five at a time) along with my "Recipes of the Day" postings.
Who is Old Blighty?
Jolly Olde England - AKA the UK.
"Blighty" is a British English slang term for Great Britain, or often specifically England. Though it was used throughout the 1800s in the
Indian subcontinent to mean an English or British visitor, it was first
used during the Boer War in the specific meaning of homeland for the
English or British, and it was not until World War I that use of the
term became widespread.
This was last night's evening meal (and next Saturday night's, too)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken & Dumplings
Categories: Poultry, Vegetables, Herbs, Dairy, Breads
Yield: 6 servings
4 lb Whole chicken
Water or chicken stock; as
- needed
1 cl Garlic; crushed
1 Bay leaf
pn Dried thyme
pn Ground black pepper
1 md Onion' peeled, diced
1 Carrot; diced
1 Rib celery; diced
4 tb Butter; in sm pieces, more
- as needed
1 c A-P flour; more as needed
1/4 ts Salt; as needed
1 ts Baking powder
1/4 ts Baking soda
Buttermilk
Fresh herbs, parsley, dill,
- and/or tarragon depending
- on preferences
Place chicken into a large pot with garlic, bay leaf,
thyme and pepper. Cover with water or stock.
Bring to a low simmer and cook chicken for 35-45 minutes
until chicken is cooked. Time varies depending on the
size of the chicken.
Carefully remove the chicken from the liquid and let
rest until cool enough to remove meat from bones. Shred
or dice the chicken meat and reserve.
Add bones and scraps back into liquid and simmer until
flavorful. Or put it into the oven at 200ºF/93ºC
overnight to get a rich and delicious broth. Depending
on timing of the meal.
Strain the broth, discarding the solids. Measure the
amount of liquid.
Make a roux. For every cup of broth, combine 1 1/2
tablespoons each of butter and A-P flour in a pot over
medium or medium/low heat. Whisk to smooth and cook,
stirring occasionally until the raw flour smell goes
away, usually 4-5 minutes.
Add the broth to the roux slowly at first to get avoid
lumps. Adding more liquid as the paste thickens then
whisking smooths it all out. Eventually you can add
larger quantities faster.
Once all the broth is added, add the diced vegetables,
and cook them until tender.
Add chicken meat and salt and pepper the soup to taste.
MAKING THE DUMPLINGS: Combine flour, 1/4 teaspoon salt,
baking powder, baking soda and 4 tablespoons butter.
Using your fingers, work the butter into the flour.
Slowly add buttermilk, stirring until it just barely
forms a loose dough. Do not overwork the dough to avoid
tough dumplings. The dough should not be soupy, it
should be able to hold a shape.
Using a scoop (the size depends on your how big you want
the dumplings), drop the dough into the soup, carefully
covering the top. Try not to place the dumplings on top
of each other.
Bring the soup to a light simmer and cover. Cook for 15
minutes.
Taste a the dumplings for doneness. They should not have
a raw dough taste. They may need a couple more minutes
depending on the size of the dumplings.
Sprinkle chopped herbs on top of the soup if you like.
By: Joshua Dineen
RECIPE FROM:
https://www.sj-r.com
Uncle Dirty Dave's Kitchen
MMMMM
... Jumbo shrimp? Let us examine this concept more closely.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)